Duck Magret with fruit compote and Farro

Feeds 3/4


Score skin side of duck breast in cross hatch pattern. Cut through skin but not into meat. Sear skin side down in hot skillet for 4-5 minutes to release fat and begin to crisp skin. Turn and sear other side for 3 minutes then remove from pan. Pour out duck fat and reserve. ( this is prized by chefs)

Put duck breast ( skin side up) in baking dish surrounded by quartered sweet purple/red onion and spoon one tablespoon of duck-fat over onions. Place in 350 degree oven and cook approximately 15 minutes(??) Remove from oven and let rest for 5 minutes. Then cut on diagonal into 1/2 inch thick slices.

While duck breast is roasting , cut preserved kumquats ( or other fruit) into 1/4’s and put in sauté pan. If you have fresh oranges available add one segmented orange as well. Add cinnamon stick or ground cinnamon and Grand Mariner. Simmer for a few minutes to blend flavors.

Meanwhile cook 1 cup farro according to package directions. Put cooked farro on serving platter. Arrange duck breast slices on top and onions around the side . Ladle a few spoonfuls of the orange sauce on top and serve remaining on side at table.

Delicious accompanied by roasted carrots and black lentils.

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